Kitchen Manager/Supervisor

Do you love beer? Do you love food? Do you love people? Are you ready to join the Beer Revolution and start a rewarding professional career with Beerhouse.

The Kitchen Supervisor serves as a Customer Service Ambassador by ensuring that the food we serve always meets or exceeds our standards of excellence at all times, especially non-peak times when the amount of food prepared is critical. While they report to the General Manager from an Operational perspective, it is expected that this person would take responsibility for setting the expectation for all kitchen team members to work as a team to maximize our productivity.

The Kitchen Supervisor also reports into the Group Executive Chef, delivering the existing and new menus. The Kitchen Supervisor is the example of our standards at all times, whether it is cleanliness, organization, or food quality. They are also responsible for the speed and accuracy of the team. The Kitchen Supervisor must be able to work effectively with limited supervision and demonstrate leadership in order to motivate others.

Duties & Responsibilities:

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
• Fill in where needed to ensure guest service standards and efficient operations.
• Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
• Attends all scheduled employee meetings and brings suggestions for improvement.

Qualifications:

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• Strong leadership skills.
• Possess strong organizational and decision-making skills.
• Work well in fast-paced setting.
• At least 12 months experience in a similar capacity.
• Must be able to communicate clearly and effectively.
• Be able to work in a standing position for long periods of time.
• Must have exceptional hygiene and grooming habits.

Reports to:  General Manager

Direct Subordinates:  All team members assigned to kitchen

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